This was very good, and is a great idea for leftover spaghetti and sauce. I chopped up some leftover grilled ribeye instead of hamburger and also had enough leftover marinara sauce with red and green peppers, onions, mushrooms, and sliced black olives. Also happened to have some left over sliced pepperoni in the fridge that we needed to use. I used perciatelli pasta (snapped in thirds) instead of egg noodles because I thought egg noodles would get too soggy. It was perfect.

Reviewed On: Aug. 7, 2006

Great Recipe...I had tasted a great pea salad at a pot luck get together and was looking for a good recipe that seemed close. This was even better. I used a little less bacon (5 slices for a double recipe) because I had thick sliced bacon. Also, I added chopped hard boiled eggs, because that other pea salad had them in it. Wonderful. Using frozen or fresh peas is a key in, as canned peas (much like green beans) don't even taste the same in my opinion, and the mushy texture and bland color are a turn off. To the poster that said it got watery the next day, that's normal... just stir it with a spoon for gosh sakes, or tilt it and drain off the water.

Reviewed On: Aug. 3, 2006

Excellent! I used fresh boiled/peeled shrimp and left out the tuna, and substituted a combination of rotini, penne, and gemelli pasta for the macaroni. I also left out the sweet relish because I didn't have any, and added some halved, grape tomatoes. The key is the Catalina dressing... compliments the taste of the shrimp. I cut back on the mayo, and marinated the shrimp in a red wine vinaigrette... I wanted more of a "shrimp cocktail" type flavor than creamy. Again, the Catalina was the key... very good.

Reviewed On: May 7, 2006